Print Options

Back to Low-Sodium Herb-Rubbed Turkey >

Include these items:

Select reviews >

Taste of Home Logo

Low-Sodium Herb-Rubbed Turkey

 Low-Sodium Herb-Rubbed Turkey
If you're looking for a new twist on turkey, Ruby Bergschneider's recipe may just be the one. The Jacksonville, Illinois cook prepares a well-blended, salt-free rub that goes under the turkey skin. She removes the skin before eating, resulting in a low-fat entree. This recipe proves that you don't need a lot of salt for good flavor.
21 ServingsPrep: 30 min. Bake: 2 hours + standing

Ingredients

  • 1 turkey (14 pounds)
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1 turkey-size oven roasting bag
  • 2 celery ribs, chopped
  • 2 small carrots, chopped
  • 1 small onion, chopped
  • 1 small potato, sliced
  • 6 garlic cloves, minced
  • 2 tablespoons plus 2 teaspoons rubbed sage
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 2 teaspoons pepper
  • 1/2 teaspoon each ground allspice, ginger and mustard
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Directions

  • Pat turkey dry. Place flour in oven bag and shake to coat. Place the
  • bag in a roasting pan; add celery, carrots, onion and potato.
  • Combine the garlic, sage, thyme, pepper, allspice, ginger, mustard
  • and cayenne; sprinkle 5 teaspoons over vegetables.
  • Carefully loosen skin of turkey. Rub half of the remaining seasoning
  • mixture under the skin; rub remaining mixture inside cavity. Skewer
  • turkey openings; tie drumsticks together.

2 of 2

Low-Sodium Herb-Rubbed Turkey (continued)

Directions (continued)

  • Place turkey, breast side up, over vegetables; close bag with nylon
  • tie. Cut six 1/2-in. slits in top of bag. Bake at 350° for 2 to
  • 2-1/2 hours or until a meat thermometer inserted in the thigh reads
  • 180°.
  • Remove turkey to a serving platter and keep warm. Let stand for 15
  • minutes before carving. Strain contents of oven bag into a small
  • saucepan; skim fat. Discard vegetables. In a small bowl, combine
  • cornstarch and water until smooth. Gradually stir into cooking
  • juices. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Serve with turkey. Yield: 14 servings.
Nutritional Facts: 5 ounces cooked turkey (calculated without skin) equals 260 calories, 8 g fat (2 g saturated fat), 114 mg cholesterol, 106 mg sodium, 1 g carbohydrate, trace fiber, 44 g protein. Diabetic Exchanges: 5 lean meat, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer